Pomegranate Curd and White Chocolate Tart

Jump to recipe

This Pomegranate Curd and White Chocolate Tart is a showstopper that is perfect to take to your next holiday or special occasion party.  The crust is made from a combination of graham crackers and macadamia nut, with a pomegranate curd layer topped with a sweet, white chocolate layer. Decorated with sugared rosemary and pomegranate arils, it’s almost too pretty to eat. Almost.

I know this is going to shock and upset a lot of people but I’m not a traditional Thanksgiving pie type of person.  Pecan and pumpkin pie don’t really excite me the way this tart does or even the one I made last year for the holidays.  Remember that one?  Yeah, I’m going to name drop it.  The beautiful Cranberry Curd Tart.  So each year, I try to come up with something different, that’s beautiful, and delicious, and not so fatty but still luscious and divine.

Have I caught your interest yet?  Well, I’ll tell you what.  This year’s tart is definitely a showstopper and a game changer.  I love a graham cracker crust but adding the macadamia nuts in adds this element of earthiness that take the crust to another level.

As for the pomegranate curd, well, that was a gamble.  One that paid off real well too.  Honestly, I wasn’t sure how it was going to play out but I couldn’t do cranberry curd again so pomegranates seemed to be my given decision.  I went with a standard curd recipe with the added pomegranate juice.  A little extra sugar to balance the tartness in it, but it worked out.  For the chocolate, I made a white chocolate bark at first.  That didn’t work out so well with the textures so back to the drawing board I went.  And the tubelight went off.  A white chocolate ganache!  Oh it’s so divine! That’s all I can say.

Tips and Tricks:

  • If you don’t have a tart pan, use a springform pan instead.  It will work just as fine.
  • If you don’t have a food processor to grind the graham crackers, place them in a plastic bag and crush them with a rolling pin.
  • Dark or Milk Chocolate is a great substitute instead of White Chocolate.
  • You can use a premade pie crust to cut out a step and make life easier
  • Dust the top of your tart with icing sugar to cover up any imperfections – no one will be able to tell!

Published by


I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

Leave a Reply